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Desserts

Crown with Cranberries, Zucchini and Pecans


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Ingredients

1 cup organic zucchini, finely grated

1 tbsp. olive oil

½ tsp. ground cinnamon

2 eggs

¾ cup date purée

¾ cup apple sauce, no sugar added

Approx. ½ cup water

1 tbsp. ground cinnamon  

1 tbsp. vanilla extract

½ tsp. baking soda

1 tbsp. baking powder

2 cups organic spelt flour (or gluten free)

¼ cup organic chia seeds

1 cup whole pecans

1½ cups Patience Fruit & Co Whole & Juicy Cranberries

Preparation time 25 min
Cooking time 45 min Portions ​9-inch tube or Bundt pan

I decided I wanted to make a dessert to celebrate the fall harvest. Just a little something to say goodbye to summer and officially acknowledge the arrival of fall. The result is a festive cake with no sugar, fat or dairy products and, in addition, is 100% comfort and joy. It’s the perfect dessert for celebrating the Thanksgiving long weekend. I named it Harvest Crown with Cranberries, Zucchini and Pecans. Yum yum!

Ingredients

1 cup organic zucchini, finely grated

1 tbsp. olive oil

½ tsp. ground cinnamon

2 eggs

¾ cup date purée

¾ cup apple sauce, no sugar added

Approx. ½ cup water

1 tbsp. ground cinnamon  

1 tbsp. vanilla extract

½ tsp. baking soda

1 tbsp. baking powder

2 cups organic spelt flour (or gluten free)

¼ cup organic chia seeds

1 cup whole pecans

1½ cups Patience Fruit & Co Whole & Juicy Cranberries

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Steps

  1. Preheat oven to broil. Finely grate the zucchini and combine with ½ tsp. ground cinnamon. Spread the mixture on a lightly greased baking sheet. Bake approximately 5 minutes.

  2. In the meantime, in a bowl, combine the eggs, date purée, apple sauce and water (if using gluten-free flour you may need to add more water). Remove zucchini from oven and set aside. Adjust oven temperature to 350 °F.

  3. Add the following ingredients to the egg mixture: vanilla, baking soda, baking powder and 1 tbsp. ground cinnamon. Mix well and add the remaining ingredients: flour, chia, pecans, whole and juicy dried organic cranberries (they’re so good!) and zucchini. Mix thoroughly.

  4. Lightly grease the sides of your baking pan (otherwise the cake will stick) and pour the mixture into the pan. If you want, you can decorate your harvest creation with lots of whole and juicy dried cranberries and pecans. Bake approximately 40 minutes (45 minutes if using gluten-free flour), and let cool.

Thanks to our collaborator

​Madame Labriski

Madame Labriski is Mériane Labrie, a mother, advertising specialist and marathon runner (time: 3:08). Mériane also practises pushing her limits on a daily basis. One day, disappointed with all the usual “healthy” cake recipes, she launched Madame Labriski’s blog (madamelabriski.com). Now, everyone is talking about the blog where you can find recipes for delicious and healthy sugar- and fat-free desserts. Thousands of fans follow her adventures on Facebook.

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